Capsicum korma

Preparation Time : 15 mins
Cooking Time: 40 to 45 mins
Serves - 4 to 5

Ingredients:

Oil - 3 tblspn
Butter - 2 tblspn
Bell Pepper/Capsicum - 2 ( I used green and red)
Tomatoes - 2 large pureed
Cumin Seeds / Jeerakam - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tblspn 
Chilli powder - 2 tsp
Garam Masala powder - 1 tsp
Salt - to taste
Sugar - 1 tsp
Water as needed

For Grinding:
Peanuts - 3 tblspn
Ginger - 1 tblspn
Garlic - 6 cloves
Onion - 1 large chopped

Method:

Heat 1 tblspn of oil. Add in the chopped peppers and saute them for 2 to 3 mins. Now remove them to a  bowl.

In the same kadai with the leftover oil, add in the peanuts and roast them for a couple of mins. Add in ginger, garlic and onions. Saute them for 5 mins or so.

Allow this to cool a little. Now Remove the to a blender and puree them.

In the same kadai. Add 2 tblspn of oil. Add in the pureed onion mix and saute them well in the oil.

Add in chilli, coriander, turmeric, garam masala powders, salt and sugar. Saute them for a min.

Add in tomato puree and mix well. Cook for 5 mins or so till oil separates.

Pour in some water and bring it to boil.Cover and simmer for 10 mins or so.

Now add in the cooked capsicum and mix well. Simmer for a couple of min.

Add in butter, lemon juice, coriander leaves and switch off the flame.

Serve with chapati or naan.